Drink Local: Cocktails

Seven drinks made using San Antonio spirits

By Lea Thompson

Photo by Jenn Hair

When it comes to crafting cocktails, Chef James Moore, of Grayze, likes to take inspiration from the ingredients around him. For the Fig Fizzle, crafted exclusively for San Antonio Magazine, he was inspired by the low-hanging figs growing on trees in his neighborhood. The flavor from the figs, in season through the fall, blends nicely with Azar Distilling’s new Seersucker Southern Style Gin. The cocktail accentuates the hints of honey and citrus found in the gin by adding local honey, lemon juice and orange bitters. A bit of cinnamon syrup adds sweetness and San Antonio–inspired spice.

Preparation

Muddle the fig and honey in the bottom of a pint glass.
Add gin, cinnamon syrup, and lemon juice with a few cubes of ice.
Stir vigorously with a spoon.
Strain into a highball glass filled with crushed ice.
Garnish with a dash of bitters, zest of orange, sliced piece of fig and small cinnamon stick.
*To make cinnamon syrup, simmer ½ cup water with 1 cup sugar and two cinnamon sticks until the sugar dissolves. Let cool.

Cocktails with SA Spirit

STRONG
Ups & Downs
This drink from Dorćol is a take on a Manhattan. Kinsman Rakia is mixed with coffee-infused vermouth and chocolate bitters to create a stiff cocktail. Sip this one slowly—it’s made nearly entirely of alcohol.

FRESHCindy-Rita
Texas Prickly Pear Cactus Moonshine is mixed with fresh lime juice and agave nectar to create a simple and refreshing margarita that’s not too sweet. To taste it, you’ll have to visit Hill Country Distillers’ quaint bar in Comfort, open Thursday through Sunday.

SAVORY
Rebecca Creek Bloody Mary
Looking for another excuse to brunch? Lüke will provide it. A mason jar is filled with Enchanted Rock Vodka, tomato-based juice, an assortment of pickled vegetables and two large shrimp. Enjoy your River Walk view as you finish off the included Alamo Golden Ale beer chaser.

FRUITY
Cinco Missions
Five is a magic number at Park Social. The cocktail is named in honor of the city’s five World Heritage-designated Missions and the five fresh ingredients in the drink itself: Cinco Vodka, grapefruit, agave, cucumber and mango balsam.

SMOKY
The Puppet
It might have a playful name, but there’s nothing innocent about this Boiler House drink. Ranger Creek Rimfire, a mesquite-smoked whiskey, is blended with three liqueurs, served neat. The smokiness is enhanced by the garnish—a flamed orange peel.

SPICY
Creekside
Old Fashioned lovers will enjoy this spicy drink from the Hyatt Regency Hill Country’s Antlers Lodge. The drink brims with gravitas by combining Rebecca Creek Whiskey and cinnamon with flavors of cherry, pineapple and orange.

This article appears in the October 2016 issue of San Antonio Magazine